ROTAUG

exidas:

the restless e
aka misprints and other bad habits
artbooks / riso

elquesopodrido:

The Quest for Tonkotsu Ramen - Part 1

Cooking is not always a pretty sight - especially if it involves meticulously cleaning and scraping pork bones and chicken carcasses until there is no red residue left. This is key for achieving that milky white color we know and love in our tonkotsu ramen.

But first things first: The stock is made from pork feet and chicken carcasses. These are put into cold water and slowly simmered - removing the foam is essential here. After that, the pre-soup is discarded and that’s when the “fun” begins. With a chopstick you now have to remove every tiny bit of gray-brown residue that is still stuck to the bone or else you’ll end up with a brown soup. Seems I didn’t try hard enough though - but more on that in part two.

After that, the soup is left to boil with vegetables (garlic, onion, spring onion, leeks), shiitake mushrooms - and - a slab of pork fatback for reasons that will be disclosed in the next issue of this quest.